Pita with fried aubergine and boiled egg (Sabich)

1. Cut the aubergine into 1 cm slices, salt both sides and leave for 15 minutes, then pat dry with kitchen paper.

2. Hard-boil the eggs for 9-10 minutes, cool in cold water, peel and slice.

3. Heat the oil in a frying pan and fry the aubergine slices in batches until golden brown on both sides; drain on kitchen paper.

4. Cut the cucumber and tomatoes into small dice, finely chop the parsley and mix into a salad with lemon juice and salt.

5. Whisk the tahini smooth with the rest of the lemon juice and enough cold water to get a pourable sauce.

6. Warm the pitas, cut them open and fill with aubergine, egg and salad, then drizzle generously with tahini.

Tip: Sabich went from an Iraqi Jewish Sabbath breakfast to one of Israel's favourite street foods. It's truly authentic with a spoonful of amba (spiced mango sauce) and zhug. You can also bake the aubergine: brush with oil and roast at 220 °C for 20-25 minutes.